Clean a small turbot and marinate for an hour in seasoned oil and vinegar or lemon-juice.
"How to Cook Fish" by Olive Green
Finest turbot I ever ate!
"Henrietta Temple A Love Story" by Benjamin Disraeli
They're not like turbot and soles.
"Rob Harlow's Adventures" by George Manville Fenn
Turbot are also caught.
"For Name and Fame" by G. A. Henty
The soles, fresh herrings, turbot, perch, are all the best people in the world.
"Diderot and the Encyclopædists" by John Morley
Foremost among these is the turbot; a fish held in high honour since the time of the Roman emperors.
"Punch, or the London Charivari, Vol. 146, April 15, 1914" by Various
We used to eat them, and they were considered like a fat turbot.
"Old Jack" by W.H.G. Kingston
Their salmon is not equal to ours, and they have no turbot.
"Diary in America, Series Two" by Frederick Marryat (AKA Captain Marryat)
Another slice of that turbot, please.
"The Lively Poll" by R.M. Ballantyne
I got turbot for Uncle Alfred.
"Moor Fires" by E. H. (Emily Hilda) Young
The Turbot, page 289.
"Journeys Through Bookland, Vol. 10" by Charles Herbert Sylvester
The fish caught are turbot, skate, soles, though others are occasionally taken in the net.
"A Yacht Voyage Round England" by W.H.G. Kingston
THE LEADING ARTICLE AND MR. TIMOTHY TURBOT CHAPTER XV.
"The Works Of George Meredith A Linked Index to the Project Gutenberg Editions" by George Meredith
The turbot kettle must be of a proper size, and in good order.
"The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches," by Mary Eaton
Tommy says that Gherkins wear turbots on their heads.
"Punch or the London Charivari, Vol. 147, December 2, 1914" by Various
There is no sole or turbot or salmon.
"Six Letters From the Colonies" by Robert Seaton
I will take you on board, and see what Turbot has to say to the matter.
"Off to Sea" by W.H.G. Kingston
Besides, what is a turbot?
"Club Life of London, Vol. I (of 2)" by John Timbs
Some persons eat with this salad cold boiled turbot or other fish.
"The Art of Cookery" by John Mollard
Turbot, of course, must not have the fins cut off, these being a great delicacy, but otherwise it is cooked exactly like brill.
"Paper-bag Cookery" by Vera Serkoff